Momma Kim wrote:K well after my realisation that the roosters are taken to die i am moving closer and closer to going vegan and made this scrummy bolognaise on friday night. It is basic but im not sure of your level of cooking ability so ill try and be detailed.
Got some fry's mince (could prob use any tvp though) for the base.
So i shall begin:
dice onion and mushrooms and saute (trick to make onions scrummy is to do em over med-low heat so they go clear and sweet not black and yuk) and add garlic when onion and mushies almost tender. if you add earlier it may burn. Saute untill garlic is stiking up a storm then put in you slightly defrosted mince and chuck around med-high frying pan with the other stuff untill it too is tender. then add 2 table spoons tom paste (optional just increases tomato flavour) and a can of chopped tomatoes. Then add the gravy packet with a bit of water (say quart to half a cup) and stir till thickened. at this stage you could add marmite to boost vitamin content. season well with oregano, salt, pepper and i used some sweet basil. You could also add more mushies and red wine for a richer meal. Serve on some spaghetti (make sure you put a little oil in when cooking so it not sticky).
Im sure it will make you smile. You can always add corgettes, capsicum etc too to beef it up.
Sasquatch wrote:Get those TVP "nuggets" (dried ones, that or tofu will do...) from an asian/vege supermarket, marinate in your favourite marinade, fry then add to a salad comprising of:
soaked vermicelli rice noodles (cold),
cucumber, radish and mango and carrot; works best if sliced pretty thinly a la julliene.
Dress with a squeeze of lime/lemon juice and a dash of peanut oil. Shit is off the chain, the noodles soak up the dressing and juices from the TVP nuggets and the veges are typically "cool" veges. Had heaps of noodle salads like this in Asia, add a crisp lager and they're fucking perfect for cooling off in the heat...
Any Day Now wrote:Hummus and Kumara Patties
1 onion diced
2 1/2 tsp minced ginger
1 1/2 tsp ground cumin
1 can chickpeas
200 g pot of hummus
1 large mashed kumara
3 tbsp chopped coriander
Pan fry onion and ginger until soft. Stir in cumin, cook for 1 minute. In a processor, process the chickpeas until roughly chopped. Turn into bowl with hummus. Add kumara, coriander and onion. Mix well, shape into burgers and refridgerate 1 hour before cooking.
1 c rice
2 c lentils
1 c breadcrumbs
1/2 c pumkin seeds
1/2 c linseeds
1/2 c tomato paste
1 tsp ground chilli
3 tsp rubbed coriander
2 heaped tblsp minced garlic
Put rice and lentils in a big pot with 5 c water and cook until all water is absorbed. once cooked, add everything else and mix well. Mould into patties and fry/bake.
1 medium sized eggplant
100g chickpea flour
1/2 tsp salt
1/4 tsp white pepper
10 black peppercorns (ground)
4 small red dried chillis (ground)
water to mix
Slice eggplant thinly. add seasonings to flour then add enough cold water to make a smooth coating batter. Coat eggplant slices thinly with batter and drop into a pan of hot oil, fry until golden on both sides. remove and drain.
Any Day Now wrote:Mediterranean One Crust Pie
This is my familys favourite. kinda complicated, but seriously good. from "vegan cooking" by Nicola Graimes
1 large eggplant cubed
1 red pepper deseeded and sliced
2 tbsp oil
1 large onion diced
1 courgette sliced
2 cloves garlic crushed
1 tbsp fresh oregano (or dried if you dont have fresh)
1 can kidney beans (drained and rinsed)
1 c pitted black olives
2/3 cup tomato paste
2 tbsp semolina
a little rice milk
salt and pepper
for the pastry
2/3 c plain flour
2/3 c wholemeal flour
6 tbsp vegan marge
preheat oven to 180. to make pastry rub flours and marg together in a bowl until you have a mixture that resembles breadcrumbs. Slowly add cold water and mix until you have a dough. Turn onto floured workspace and knead until smooth and elastic. Wrap in gladwrap and chill for 30 mins.
Place the eggplant in a colander and salt, leaving for 15-30 minutes. Rinse and pat dry. Heat oil in large frying pan. fry onions for 5 min until softened. Add eggplant and fry for 5 mins until tender. Add courgette, garlic and oregano and cook for a further 5 mins, stirring constantly. Add kidney beans and olives and stir, then add tomato paste and pepper. Cook until heated through. Set aside to cool.
Roll out pastry onto a floured board and form a rough circle 30cm round. place on oiled baking sheet. sprinkle over semolina, and spoon filling into centre. Gather up edges of the pastry around the filling and leave open in the middle. brush with soya milk and bake for 30-35 mins until golden.